Chocolate Rum Pound Cake

by

in

From Denise Morts, Expeditors

Recipe can be doubled. Have all ingredients at room temperature. Preheat oven to 300F. Grease & flour one 6-cup fluted tube or Bundt pan or one 8-1/2″ X 4-1/2″ (6-cup) loaf pan or line the bottom of the loaf pan with wax or parchment paper.

Melt 2-1/2 ozs. coarsely chopped bittersweet or semisweet chocolate. Let cool slightly.

Measure: 1-1/2 cups sifted cake flour (I used unbleached pastry flour).

In large bowl, beat until creamy: 12 Tablespoons (1-1/2 sticks) unsalted
butter.

Gradually sift into butter: 1-1/2 cups powdered sugar. Beat mixture on high speed until lightened in color and texture (4-5 minutes).

Beat in the melted chocolate.

Beat in 1 at a time: 3 large eggs.

Beat in: 1/2 tsp. vanilla.

Gradually add the flour, beat on low speed, stirring w/rubber spatula until smooth. Scrape batter into pan and spread evenly. Bake until toothpick inserted in center comes out clean, 35 to 45 minutes in a fluted tube or Bundt pan, 55-60 minutes in loaf pan.

Meanwhile, combine in medium saucepan and cook, stirring over medium heat until mixture comes to a simmer: 1 cup sugar, 1/3 cup water, and 1/4 cup light corn syrup. Stop stirring and bring to a boil. Cover and boil until sugar dissolves, about 1 minute. Remove from heat (do not stir). Let cool, uncovered, for about 5 minutes. Gently stir in: 3/4 cup rum, brandy, or
other liquor.

Let cake cool in the pan on a rack for 5 minutes. (If using loaf pan w/paper liner, slide a thin knife around cake to detach it from pan. Invert cake, peel off paper, then return cake to pan.)

With wooden skewer, poke holes halfway through cake, spacing them about 1/2-inch apart. Pour syrup over cake. Let cool on rack for about 30 minutes before unmolding. To unmold a fluted tube pan or Bundt pan, rotate and tap the pan against the counter to loosen the cake on all sides. Invert the cake onto a serving platter. Serve warm or cool.